S'mores Chocolate Mud Cake

• porsjoner: 12 servings
• aktiv tid: 45 minutes
• total tid: 2 hours 55 minutes

Ingredienser

1 1/2 cups (265g) graham cracker crumbs

1/2 cup (113g) salted butter, melted

1 3/4 cups (210g) all-purpose flour

1 3/4 cups (350g) granulated sugar

3/4 cup (72g) unsweetened dutch-process cocoa powder

2 tsp (12g) baking soda

1 tsp (4g) baking powder

1 tsp (6g) salt

1 cup (240ml) buttermilk, at room temperature [substitution: 1 tbsp (15ml) apple cider vinegar or lemon juice mixed with 1 cup (240ml) milk of choice)

1/2 cup (120ml) avocado oil (or neutral oil of choice)

2 eggs, at room temperature

2 tsp (8g) vanilla bean paste or extract

1 cup (240ml) hot, fresh brewed coffee or espresso (substitution: hot water)

~3/4 cup (144g) store-bought marshmallow fluff or creme (you can use homemade if you’d like)

8oz (230g) dark chocolate chips or chopped chocolate bar

1 cup + 2 tbsp (270ml) heavy cream

Fremgangsmåte

Preheat the oven to 350F. Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside. Do NOT use a regular 9” cake pan, it is too shallow and the cake batter will spill over in the oven while baking.

In a medium bowl, stir together the graham cracker crumbs and melted butter until the crumbs are coated in the butter and resemble wet sand.

Pour the graham cracker crust mixture into the prepared pan and use a small measuring cup, ramekin, or cup to press down and compact the crust into an even layer. Do not go up the sides, you want this layer to be like one giant hockey puck/disc.

Place the pan on the middle rack of your oven, and bake the crust at 350F for 10-12 minutes. Then remove from the oven and let cool while you prepare the chocolate cake batter. Reduce the oven temperature to 325F.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined.

Add the dry ingredients to the wet, and whisk until combined. At this point the batter should be very thick, similar to brownie batter.

Pour in the hot coffee, and stir quickly until well combined. The batter is going to be very thin! Pour the batter into the pan on top of the graham cracker crust.

Place the cake onto the middle rack of your oven, and bake at 325F for 60-70 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs.

Once the cake if finished baking, remove it from the oven and allow it to rest until almost completely cooled or fully cooled. If you don’t mind your marshmallow filling getting a little melty, wait until it’s almost completely cooled (I prefer this). If you want your marshmallow filling to be more firm, wait until it’s fully cooled.

While the cake if cooling, prepare the marshmallow filling by placing the marshmallow fluff/creme into a piping bag or large ziplock bag.

Once you are ready to fill and coat the cake, prepare the chocolate ganache. Place the dark chocolate chips into a small bowl. Heat the heavy cream in the microwave until hot (~45 seconds - 1 minute). Pour the hot heavy cream over the chocolate and let sit for 3 minutes. Then, whisk until smooth and glossy.

Release the cake from the springform pan while still keeping the cake on the bottom portion of the pan and place it onto a baking sheet.

Then, use a skewer, fork, or the end of a wooden spoon to poke holes all over the surface of the cake. Snip the end off of the piping bag (or the corner of the ziplock bag), and pipe marshmallow fluff into each hole, until it reaches the top of the cake. Finish by pouring the chocolate ganache evenly all over the surface of the cake (you can reserve some for serving later).

Once ready, transfer the cake to a cake stand or serving plate. Slice and serve with a scoop of vanilla ice cream, an extra drizzle of the chocolate ganache, and a sprinkle of flaky sea salt, if desired.

Enjoy!